Odd phrase, isn't it?
Immediately makes me think of hair (braid) and who really wants hair in their breakfast?
Regardless, this is another Cooking Light recipe that I wanted to try. I wanted to have for a late breakfast, but our weekends are filled with activities for Grace, so we ended up having for lunch today.
Very good -- I'd give it an A-!
Jalapeno, Sausage, Jack & Egg Breakfast Braid
Ingredients:
1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray
1 tablespoon olive oil
1/4 cup chopped onion
4 ounces chicken sausage with jalapeño peppers, chopped (a package of four is 12 oz, so I ended up using two sausages)
2 large eggs, lightly beaten
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped seeded jalapeño peppers
1 large egg white, lightly beaten
Preparation:
- Preheat oven to 425°.
- Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
- Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
- Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.
- Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.
This last step was a bit confusing to figure out. Basically, you cut the dough that is not covered with sausage, egg, cheese in diagonals and then you literally braid it/overlap it.
Eh voila!
Impressive!
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